Brussel leaf and baby spinach sauté from The Sprouted Kitchen: A Tastier Take on Whole Foods (page 79) by Sara Forte

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted wild cod with Meyer lemon and caper relish

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  • Cookbooks for Dinner by T. Susan Chang

    ...the leaves are both tender and substantial enough to hold their shape a bit, a counterpoint to the wilty spinach. And best of all, there are Marcona almonds.

    Full review
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